Spicy Mexican eggs (huevos rancheros)

Try a Mexican-inspired brunch with this healthy egg and spicy tomato dish from BBC Good Food

Preparation Time:

Less than 30 mins

Cooking Time:

10 to 30 mins




For the salsa

  • 3 kale leaves, finely chopped
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 red pepper, finely chopped
  • 1 small bird’s eye chilli, finely chopped
  • 1 courgette, finely chopped
  • 1 garlic clove, finely chopped
  • 150ml/5fl oz tomato passata
  • 1 tbsp olive oil
  • knob of butter
  • 8 free-range eggs
  • salt and freshly ground black pepper

To serve

  • handful fresh coriander leaves
  • 2 soft flour or corn tortillas, warmed in the oven
  • hot chilli sauce


  1. To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.
  2. Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break 2 eggs into this space.
  3. Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
  4. To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.
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